Question

. What are the main causes and signs of food spoilage? What should you do if you suspect that food may be spoiled?

Answer 1

Answer) Causes of food spoilage:

Food spoilage can occur in two ways:

1- Natural spoilage

2- Micro-organism spoilage

Natural spoilage:

Natural food decays can occur due to oxidation, enzymes, temperature, and physical damage.
When air interacts with food components, the chemical process of oxidation occurs. Oxidation can produce both physical and chemical effects, including changes in flavor, color, and nutritional value. Certain types of packaging exist that can slow the process of oxidation.

Enzymes are natural substances found in every type of food. When food ages, its chemical composition — including its enzymatic structure — changes in response. An example of this involves the ripening process of fruits and vegetables. When a fruit ripens, for instance, its color and flavor will change as a result of natural chemical changes to enzymes.

Physical damage often results in broken surface areas of food, which increase the risk of bacterial presence and growth. Foods that haven’t been packaged correctly are also cause this type of risk, as are foods that haven’t been handled with required care.

Storing food at appropriate temperatures is vital to slowing food spoilage. At higher temperatures, food will deteriorate much quickly and the growth of microorganism is more likely.

Microorganism spoilage)

Microorganism (or microbial) spoilage occurs from three sources: molds, yeasts, and bacteria. This type of spoilage dramatically increases the risk of food poisoning. Bacteria usually causes food borne illness.

Yeast-based spoilage results from the chemical breakdown of yeast metabolism.

Most forms of mold are microscopic, threadlike organisms that contain fungi. The fungi are transported by air, insects, and water, which can often be seen with the unaided eye because of spores. Molds can produce potentially dangerous side effects, including allergic reactions and respiratory problems. In some conditions, certain types of mold can produce poisonous chemicals called mycotoxins, which can make someone ill.

Highly acidic food, including fruit, jams, jellies and pickles, are more prone to spoilage from yeast or mold. Yeast and mold can be eliminated by applying heat of over 100 degrees Celsius (212 degrees Fahrenheit).

Many types of bacteria can cause food spoilage. As bacteria break down a food’s composition, they leave behind waste products that may be harmful to one’s health. Meat and vegetables have a higher likelihood of bacterial formation, as do other foods of low acidity. Consuming food that contains bacteria often results in food poisoning, a potentially serious condition that can cause nausea, vomiting, diarrhea, abdominal pain and fever.

Sigbs of food spoilage:)

When food deteriorates, it will usually give off an unpleasant odor and flavor if someone eats them.

Further, the texture of certain foods, especially fruits and vegetables become noticeably different. Textural changes are generally evident of sight view.

The growth of microorganism is visible on the surface of foods and in a liquid’s contents. For example, meat will have a “slimy” appearance, often accompanied by an odor. Liquids will often become discolored and cloudy.

Texturally, spoiled food can become softened or discolored. Tissue degradation and microbial buildup can alter the texture of food, as well.

Various measures can be taken to reduce the risk of food spoilage and slow down the natural process of food deterioration.

1)Foods and beverages that require a certain temperature to maintain freshness should be refrigerated or frozen accordingly.

2)All leftover food should be sealed in fresh bags and/or Tupperware.

3)Separating foods according to type is another important element of food preservation. Meats, cheeses, fruits, and vegetables should be compartmentalized during refrigeration. The separation efforts should be maintained throughout the foods’ duration.

4)Other preventive efforts, such as proper dehydration and canning practices, can also help to reduce the risk of food spoilage.